Sunbutter Cookies with Chocolate Sunflower Seed Drops

I’m excited about these cookies for so many reason. First, every time I see pretty Easter treats all over the web with colored candies, I get a little sad. I think they’re gorgeous, but I know I’m not going to make something with artificial food colorings.

When I saw Jenna from Eat, Live, Run make a similar cookie about a month ago, I thought they were beautiful, but again, didn’t think I’d ever make them as all the candy-coated sunflower seeds I’d seen had the nasty colors in them. Then I was at Trader Joe’s. I may have heard angels singing when I inspected the ingredient list on these chocolate sunflower seed drops and saw that they are colored with natural ingredients like paprika, turmeric, and red beet powder.

In my excitement I overlooked the fact that these have sugar-sweetened chocolate as the number one ingredient. They are for Easter, after all.

The second reason I’m excited about these cookies is they are made with sunflower seed butter. I gave up all nut butters for Lent and it has been the longest month of my life. I normally don’t go a day without eating peanut butter and almond butter usually sneaks its way in there, too. But, look! Sunflower seeds are not nuts (or legumes, in the case of peanuts). The butter made from a seed doesn’t count, right?! I definitely feel like I’m cheating eating these cookies before Easter, but technically, I’m not.

Although this recipe was inspired by Jenna’s creation, our recipes are nothing alike. If you are looking for a pretty Easter cookie that is healthier than the standard cookie you’re going to find, this is it. These are made with whole wheat flour, are almost vegan (there is milk powder in the chocolate sunflower seed drops), and are sweetened with maple syrup and a little Sucanat. The best part is that despite the lack of white flour, refined sugar, and a ton of butter, they taste amazing. They remind me of traditional peanut butter cookies, which are one of my favorites. Even if you don’t have the naturally-colored chocolate sunflower seed drops, you can still make wonderful, wholesome cookies. They’ll still be delicious, just maybe not as pretty for Easter.

Sunbutter Cookies with Chocolate Sunflower Seed Drops

Makes 40 small cookies

2 cups whole wheat pastry flour

1 teaspoon baking soda

3/4 teaspoon sea salt

1/4 cup Sucanat

1 cup sunflower seed butter

3/4 cup maple syrup

1/3 cup coconut oil, melted

1 1/2 teaspoon vanilla

1/2 cup chocolate sunflower seed drops

Preheat the oven to 350 degrees. Lightly oil or spray two cookie sheets and set aside.

In one bowl, mix together your flour, baking soda, sea salt, and Sucanat. Set aside.

In a separate bowl, combine the sunflower seed butter, maple syrup, melted oil, and vanilla. Stir until well combined.

Mixing is Meghan’s favorite step.

Although sometimes she wants to eat the flour.

We are working on patience over here.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Stir in the chocolate sunflower seed drops, 1/4 cup at a time.

Aren’t they pretty?

Drop the batter by the scant tablespoon onto the cookie sheets. Flatten slightly. Bake in the preheated oven for 10 minutes. Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool completely.

If you like peanut butter cookies, you will love these. They are perfect for anyone who is allergic to nuts. The only problem I see is that Easter is still three days away and I don’t see how these are going to last that long.

Sunbutter Cookies with Chocolate Sunflower Seed Drops

Makes 40 small cookies

2 cups whole wheat pastry flour

1 teaspoon baking soda

3/4 teaspoon sea salt

1/4 cup Sucanat

1 cup sunflower seed butter

3/4 cup maple syrup

1/3 cup coconut oil, melted

1 1/2 teaspoon vanilla

1/2 cup chocolate sunflower seed drops

Preheat the oven to 350 degrees. Lightly oil or spray two cookie sheets and set aside.

In one bowl, mix together your flour, baking soda, sea salt, and Sucanat. Set aside.

In a separate bowl, combine the sunflower seed butter, maple syrup, melted oil, and vanilla. Stir until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the chocolate sunflower seed drops, 1/4 cup at a time.

Drop the batter by the scant tablespoon onto the cookie sheets. Flatten slightly. Bake in the preheated oven for 10 minutes. Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool completely.

Since I am unlucky enough to not have a TJ’s I’ll have to check Fresh Market. I *think* I have seen the same kind of sunflower seed drops there. I know I bought some for the boy’s stocking at Christmas, so I’m pretty sure they don’t have artifical gunk in them. I’ll have to check because we heart sunflower seed butter at our house. Thanks!

Those cookies are adorable with the pastel sunflower seeds…but your little one baking with you is even cuter!!! I can only imagine how wonderful that that must be! Can’t wait to do that with my kids one day!